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Veal chops with pine nuts

19. September 2016

Veal chops with pine nuts

For the time Kitchenette lives, I've been putting a lot of recipes here, which is very common in our home, and there are a few that have been waiting for a long time. These are mainly those meals that I cook most for dinner, when there is no time for some photography. Moreover, I do not like to serve a bit of faded meals or those that just exceeded my imaginary peak and their qualities are on the decline. And I have quite a lot for you.

Smokie from a young coconut

27. May 2016

Smokie from a young coconut

As I wait for babies to come, I finally got to this week, after a terrible time, that I do not have a diary full of some projects, meetings, cooking courses, and in short, it's just time to do things on the computer and on the table. I have to admit quite honestly that I even felt a bit burnt out. That I did not have enough time to enjoy each photo and I also feel that my pictures have been lately for nothing ...

Buckwheat with asparagus, pike and estragon

24. May 2016

Buckwheat with asparagus, pike and estragon

I have another seasonal asparagus recipe for you. It's my favorite combination with estragon dressing, and then there's also a bit about how to incorporate more buckwheat into our diet. The recipe on buckwheat buckwheat with oyster mushroom on white wine has taken over and you often tell me that you enjoyed it very much, so I hope you will enjoy it in this cleaner way too. I think with buckwheat it's mostly about habit. But if you can not just try it out, try a quino , by the way, we have it in the store now in economic and practical packaging in Bio quality . Of course, spring potatoes do not spoil anything.

aioli

17. May 2016

aioli

Aioli is basically a home-made mayonnaise and forms the basis of many traditional recipes, such as dressing for Cézar salad, when a couple of anchovies are added to the ingredients. I decided to brush up this classic, because if you use high quality ingredients and a bit of creativity, you can taste some great sauces, such as sandwiches, salads or as a wonderful dip that will dazzle everyone, even the children, with the vegetables!

Brownies with olive oil, pecan nuts and Maldon salts

13. May 2016

Brownies with olive oil, pecan nuts and Maldon salts

Like last year, I have been preparing several recipes for Minerva Olive Oil this year and then baking and cooking these recipes with journalists. The event took place on Tuesday and I think she did. Whoever watches my instagram certainly has captured some pictures. )

Oatmeal-apple pancakes

4. May 2016

Oatmeal-apple pancakes

In our home there are pancakes for thousands and one way evergreen, especially because of children who are surprisingly loving.) Here on the blog you can find many and many recipes, which I always try to modify to be healthy and, of course, the best. One of the last recipes were poppies , they were very successful for you, they are gluten-free and vegan, then you can also find whole-wheat , gingerbread , which are incredibly delicious, from blender , which are extra healthy and thanks to the blender are dried with dried fruit supplemented with mixed seeds, buckwheat-oatmeal , you are gluten-free and then pancake from Espuma . Another favorite recipe can be found in my cookbook ...

Oatmeal with avocado, stracciatella cheese, sprouts and black salt

25. April 2016

Oatmeal with avocado, stracciatella cheese, sprouts and black salt

I have prepared something for the salad of salad. You can find classic cup buckets here on the blog, but I have recently tried to prepare all sorts of salty and appetizing pancakes such as legumes, etc ... As the first swallow I have oatmeal, which is great because, thanks to apple puree, inside, slightly sweet, but crispy with corn starch, so it fits perfectly with cream cheese or stracciatella and avocado cheese. I think biting into a crunchy and warm base and feeling the cream flavor and avocado structure is simply an unbelievably delicious thing. Then they start to taste like raspberries, coriander and bits of salt.

Risotto from the remaining chicken roast

21. April 2016

Risotto from the remaining chicken roast

I have a great recipe for you and I hope you can find a relationship with him as well as my family. I do not know if your home happens to be chicken after grilling in the oven or baking. The warm up the next day is no longer a hit, and then you have the opportunity to use the meat, for example, in sandwiches along with sour cucumbers and mustard, that's not bad, but I have to say that little if that happens, in addition, you do not use the ointment that is tastefully valuable. I once inspired myself in a restaurant where I had a very good risotto, and then I was wondering how it was ready for a while. I do not know what their recipe was, it tasted so great, it was full of tastes, ... but I would bet that the procedure was as it is written down below. I really liked the idea of engaging and consuming the remnants, plus such a result! I think this meal is becoming more popular in our country than the roast chicken itself, so I sometimes add some thigh to the chicken, just to keep the rest and the day after tomorrow.

Spring Fryer I.

14. April 2016

All those bright green spring ingredients full of a distinct and fresh taste called me into the word and lured them to make a spring fritter. I used the peas frozen, but because I buy petit pois from M & S, which is tiny, incredibly sweet and my children love him, so I keep him in the freezer. Frying is really an absolutely simple meal, but with the simplest meals, the quality of ingredients and their taste is most important. Otherwise, this pan full of perfection can turn into an absolute fiasco! In a good fryer you can really feel the taste of each ingredient and enjoy it. As with sweet peas and onions, young potatoes, etc .. With ricotta, this vegetable makes a pleasant and creamy sweet taste and I immediately thought it would be a bit of lemon peel. I love her and I give it to many meals, but here I will decide whether to involve her too.)

Poppy or waffle

4. March 2016

Poppy or waffle

At home, the waffles or pancakes are very popular for breakfast, so I'm trying to make every effort to make them healthier. So it happened that the poppy was popping into my kitchen and the poppy version of our beloved pancakes. One of the main reasons that made me use the poppy was its nutritional value. Poppy contains a great deal of vitamins and especially calcium, which I somehow intuitively felt we need to supplement it. Last but not least, the poppy is both tastefully and aesthetically interesting.